I have a mean desire these days for miso. I absolutely love the sweet and salty taste it gives to my soups, salads and stews. After a long weekend of indulging, tonight I was wanting something light for dinner. I tossed my miso dressing with kelp noodles and created a delicious raw meal. No cooking this evening!
A traditional Japanese seasoning, miso is made from fermented soybeans, grains, or beans. I used a mellow white miso paste made from fermented soybeans. I highly recommend a certified organic soy miso because of the widespread use of genetically modified non-organic soybeans.
If you haven’t had kelp noodles, you must give them a try! Don’t let the whole sea vegetable thing turn you away. These noodles are fat-free, gluten-free, and low in carbs and calories. They are slightly crunchy and pick up the flavour with what you mix them with – like miso dressing.
KELP NOODLE SALAD WITH MISO DRESSING
- 1/2 cup unrefined sesame oil
- 2 tablespoons raw apple cider vinegar
- 1 1/2 tablespoons agave
- 1 heaping tablespoon miso paste
- 1 garlic clove, minced
- 1 bag kelp noodles, drained and rinsed
Mix oil, vinegar, agave, miso, and garlic with a fork or immersion blender. Place rinsed noodles in a large bowl. Pour dressing over noodles and mix well. Add desired choice of veggies and give noodles another toss.
This salad is wonderful the next day, too!